Whip up these gingerbread cookies for your festive eats.
Ginger, cinnamon, nutmeg, cloves… The season of spice is truly upon us. Now that we’ve finished our pumpkin lattes, we can look forward to peppermint bark and, of course, gingerbread cookies! Whether you make cookies, festive shapes, or a whole house, be sure to use this recipe to whip up the perfect gingerbread for your holiday season!
Ingredients (makes around 12 large cookies or 24 smaller cookies)
- 1⅓ cups whole wheat flour
- ¾ cup unbleached all-purpose flour
- ½ tbsp baking powder
- 1 tsp baking soda
- ½ tbsp cinnamon
- 2 tsp ginger
- ½ tsp nutmeg
- ½ tsp cloves
- ½ cup coconut oil, room temperature
- ½ cup + 1 tbsp evaporated cane sugar
- ¼ cup water
- ½ cup molasses
- ½ tsp vanilla
- In a medium-sized bowl combine the flours, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, cream together the coconut oil and the sugar. Beat for 1-2 minutes until the mixture is nice and light. Add the water, molasses, and vanilla, beat for another 30 seconds to mix thoroughly.
- Gradually add the flour mixture to the creamed sugar mixture, beating to combine.
- Wrap the dough tightly in plastic wrap and refrigerate overnight (or for at least 2 hours).
- Before rolling, let the dough sit at room temperature for 30 minutes to 1 hour.
- Preheat oven to 325F.
- Roll the dough directly onto parchment paper. The dough should be ¼” thick. Use cookie cutters to cut out the dough, use a flat spatula to remove the excess dough gently. Keep re-rolling and cutting out the dough until it’s all used up.
- Pop the unbaked cookies into the freezer to chill for 10 minutes.
- Bake for 8-10 minutes, until the cookies are lightly browned around the edges and barely firm in the center.
- Let them cool completely before decorating. Store them in an airtight container for a perfectly soft chewy molasses cookie texture. Alternatively, you can store them with a little bit of air ventilation for a light, crisp, gingerbread cookie.